Save A rich, fudgy brownie recipe that swaps flour for black beans, creating a moist, chocolatey treat with a protein boost. It’s delicious, budget-friendly, and perfect for a healthier dessert option.
I discovered these brownies while looking for a healthier dessert and couldn’t believe how chocolatey and moist they turned out. Now they’re my go-to for potlucks and family gatherings.
Ingredients
- Black beans: 1 can (15 oz/425 g), drained and rinsed
- Eggs: 2 large
- Neutral oil: ⅓ cup (80 ml), such as canola or sunflower
- Vanilla extract: 1 tsp
- Granulated sugar: ½ cup (100 g)
- Maple syrup or honey: ¼ cup (60 ml)
- Unsweetened cocoa powder: ⅓ cup (35 g)
- Semi-sweet chocolate chips: ½ cup (85 g), plus extra for topping (optional)
- Baking powder: ½ tsp
- Salt: ¼ tsp
Instructions
- Prep pan:
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) pan with parchment paper or lightly grease.
- Blend base:
- Combine black beans, eggs, oil, and vanilla extract in food processor or blender. Blend until completely smooth.
- Mix batter:
- Add sugar, maple syrup, cocoa powder, baking powder, and salt. Blend until well combined, scraping down the sides.
- Fold in chips:
- Stir in the chocolate chips with a spatula. Do not blend.
- Bake:
- Pour batter into prepared pan. Smooth top, sprinkle with extra chocolate chips if desired.
- Check doneness:
- Bake for 22–25 minutes, until center is set and a toothpick comes out mostly clean. Some fudgy crumbs are okay.
- Cool and cut:
- Let cool completely before slicing into squares.
Save When I first made these for my kids, they didn't notice the beans at all and asked for seconds. It’s now our favorite way to sneak nutrition into dessert.
Required Tools
Food processor or blender, 8x8-inch (20x20 cm) baking pan, spatula, measuring cups and spoons
Allergen Information
Contains eggs and chocolate. For nut allergies, avoid adding nuts and check ingredient labels. For gluten-free diets, confirm all items are certified gluten-free.
Nutritional Information
Each serving (1 brownie) contains: Calories 140, Total Fat 6 g, Carbohydrates 20 g, Protein 3 g
Save Serve these brownies chilled or warm. They taste even fudgier the next day!
Recipe Guide
- → How do black beans affect the brownie texture?
Black beans create a dense, fudgy texture while adding moisture without flour, resulting in rich, soft brownies.
- → Can I substitute eggs for a vegan version?
Yes, use a flax egg mixture (ground flaxseed and water) as a plant-based binder for vegan-friendly brownies.
- → What sweeteners are used in this dessert?
The brownies combine granulated sugar with maple syrup or honey for balanced sweetness and natural flavor depth.
- → Why add baking powder if no flour is used?
Baking powder helps provide slight lift and prevents the brownies from becoming too dense, enhancing softness.
- → Are chocolate chips necessary in the batter?
Chocolate chips add bursts of melted chocolate and texture, but they can be omitted or replaced with toppings as preferred.